Knockando Whisky Distillery, Scotland, three years, 25 years, 2%
An employee of the Knockando Whisky Distillery in Scotland checks the casks in the bonded warehouse. The whisky is left a minimum of three years but usually between 8 and 25 years in wooden barrels to mature. The bonded warehouses are cool and earth-floored to provide an even temperature and humidity. The barrels lose about 2% alcohol per annum the so-called 'angel's shareJanuary 1972
| Color | Black & White |
|---|---|
| Keywords | corec,core38,Drink,Whisky,Workman,Inspection,Barrels,Industry,1970s |
| Credit | Mirrorpix / GIW Photos |
| Exact Date | Dec 31, 1971 |
| Year | 1972 |
| Model Released | No |
| Property Released | No |
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License Type: Rights Managed
